Stovetop Mexican Chicken Corn Chowder: Easy Comfort Food Delight
A delicious and easy-to-make stovetop recipe that combines the flavors of Mexico with comforting chowder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups corn, fresh or frozen
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced tomatoes
- 1/2 cup cilantro, chopped
Instructions
- Heat olive oil in a pot over medium heat. Add the onions and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in corn, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add diced tomatoes and cilantro, cook for an additional 5 minutes.
- Serve hot and enjoy!
Notes
- For a spicier chowder, add jalapeños.
- Top with avocado or cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg